Cook - Norfolk Waterside Marriott

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Careers at Commonwealth Lodging

Who we are:

Top Notch Talent + World Class Hospitality

We take a proactive, hands-on approach to hotel management. Our team boasts extensive experience in all areas of hospitality management.

We are a company with a culture that understands relationships and Team First! We value professionalism, integrity, and honesty as we work towards providing world class hospitality. We understand that our associates deliver our guest experience, and we are looking for the highest quality talent to achieve our mission!

You'll love working for us because:

The People.You will be surrounded by some of the most talented and supportive leaders and team-people you can be proud to work with! Core Values: Team First, Own It, Relationship Oriented, Professionalism, Integrity/Honesty

What you can expect from us:

Access to your money before payday!

Medical/Dental/Vision, 401K, Company paid short- and long-term disability insurance, Company paid life insurance, Travel discounts, Merit increases, Years of Service Awards, Employee Assistance Program, Advancement Opportunities, Paid holidays, Tuition reimbursement, Referral Bonus-work with your friends! Multiple incentive bonuses! And much more!

How you will make an impact/Key responsibilities:

POSITION OVERVIEW:Line cooks prepare much of the food that comes out of the kitchen. They work

under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or vegetable prep area. Other responsibilities are presentation and storage of menu items as designated by standard, recipes and health codes.

This industry functions seven (7) days a week, twenty-four (24) hours a day. Regular attendance in accordance with company standards is essential for success in this position.

What you need to succeed/Core competencies:

QUALIFICATIONS, EDUCATION & EXPERIENCE:

• High School Graduate or General Education Degree (GED): or Work Equivalent
• Minimum of 1-2 years of experience in food and beverage is preferred.
• Previous guest/customer relations training preferred.
• Good understanding of the English language.
• Good communication skills both written and verbal.
• Exert physical effort in lifting/transporting at least 50 pounds.
• Push/pull carts and equipment up to 150 pounds.
• Endure various physical movements throughout the work areas.
• Satisfactorily communicate with guests, management and co-workers to their understanding.
• Must be able to stand and exert well-paced mobility for up to 8-hours in length. Must be willing and have the ability to work a varied schedule that includes nights, weekends and holidays

Responsibilities:

• Be in proper uniform, with nametag. Employees must wear flat, closed-toe non-slip shoes.
• Maintain positive guest relations at all times. Work to resolve guest complaints, ensuring guest satisfaction.
• Communicate effectively with guests as well as team members
• Maintain knowledge of all hotel features/services, hours of operation, room rates, special packages and promotions, daily house count and expected arrivals/departures and scheduled daily group activities.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Use all chemicals in accordance with OSHA regulations and hotel requirements.
• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties:
  • a) Set up work station with required tools, equipment and supplies.
  • b) Inspect the cleanliness and working condition of all tools, equipment and supplies.
  • c) Check production schedule and pars.
  • d) Establish priority items for the day.
  • e) Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
  • f) Transport supplies from the Storeroom and stock in designated areas.
• Start prep work on items needed for the particular menu of the day.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Inform the Chef of any shortages before the item runs out.
• Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.

Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.

• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Closing Duties:
  • a) Return all food items to the proper storage areas.
  • b) Wrap, cover, label and date all items being put away.
  • c) Straighten up and organize all storage areas.
  • d) Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
  • e) Return all unused and clean utensils/equipment to the specified locations.
  • f) Turn off all equipment not needed for the next shift.
• Ability to describe all menu items, methods of preparation, and prices as needed. Works within policy to accommodate guest's special food requests.
• Notifies supervisor of any guests' needs or comments.
• Assists in handling emergencies in order to protect our guest and associates, and preserve the building and its systems during the emergency. Must act as quickly and responsibly as possible to return the building to its normal operating status.
• Responsible for knowing and abiding by all department, Commonwealth Lodging Management and hotel policies and procedures. As well as the brand standards, policies and procedures.

This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities. Instead, it is provided as a general overview of the expectations for the position.

Work environment: Work environment -- Kitchen, restaurant, and all areas of the hotel. Job involves working under variable temperature conditions and noise levels, in indoor and outdoor settings.